Ground Pork Tacos

1. Heat oil in a 12-inch skillet over medium-high heat.

2. Add ground pork and seasonings (paprika, garlic powder, oregano, chili powder, onion powder, cumin powder, crushed red pepper, and Celtic sea salt).  

3. Cook until completely browned and no longer pink.   

4. Add 1/2 cup chicken bone broth (or beef bone broth) and stir.

5. Reduce the heat to low and simmer for 5-10 minutes.

6. Fill the taco shells with the cooked pork and toppings.

Fry Tortillas

Add 1/4 cup oil or lard to pan to heat. Carefully dip a tortilla, if the oil sizzles and bubbles then it's hot enough. Gently lay the tortilla in the oil and fry each side for about 10-20 seconds, just enough to give some color and add some crispness. (You can also brush the tortillas with oil then cook). Once fried on both sides, remove and fold in half to form the shape. Rest tortillas on paper towels to absorb excess oil. 

Notes

*1lb cooked meat serves 4. This is approximately 2 Tbs of meat per 5"-6" taco shell.

*Yellow corn tortillas fry up perfectly to make a crisp taco shell.  

*Double the recipe if cooking for more than 4.

*Fried tortillas can be made while pork is simmering. If they sit too long they will lose their crispness. Avoid making them too far in advance. 

*If using store bought taco seasoning, follow instructions on package or add to taste.

Recommendations

*Use a high smoke point oil to fry (avocado, tallow or ghee).

*Serve with Mexican rice, refried beans or chips with guacamole or salsa.

*Additional topping suggestions: Shredded lettuce, tomatoes, roasted corn, pico de gallo.

*Add 1/8 – 1/4 tsp cayenne pepper to the filling if you want some extra heat.

*For added flavor, saute 3/4 cup chopped yellow onion with pork. Omit the onion powder.

*Serve with lime wedges for a nice spritz of bright zesty flavor.